Calculated Industries 8300 User manual

Pocket RefeRence Guide — 2







Arithmetic operation keys.





Percentage (%) — Used to nd

a given percent of a number.



Convert — Converts to various

units (e.g., cooking units,

temperature).





Memory (M+) — Adds displayed

value to the standard, cumulative

Memory. To subtract from

Memory, press a value, then



.





Recall Memory – Displays the

value saved in M+.



Memory Clear – Clears M+ and

displays total.





Memory Clear (M-R/C) – Clears

M+ without changing the current

display.





Change Sign (+/-) — Toggle

displayed value between

negative and positive value.

(cont’d)

Pocket RefeRence Guide — 2





Clear Recipe Memory —

Clears the values entered into

the # of Servings and Portion

Size keys, as these values are

permanent (the values remain

stored after you turn your

calculator off).





Clear All — Clears all stored

values, including M+, serving

and portion sizing.



Fraction Bar Key —

Used to enter fractions

(e.g.,



).





Remainder (Rnd +/-) —

Displays the fractional

remainder (if applicable), due

to calculator rounding.

This is an optional calculation

and should be used if you want

more precise measurements.

When the calculator has rounded

by more than 5%, the display will

read ^Rnd (it has rounded up) or

vRnd (rounded down).

(cont’d)

Pocket RefeRence Guide — 4

When this occurs, press

  to display the remainder.

A (+) tells you to add the

additional measurement, and a

(–) tells you to subtract

(e.g.,   = + 0-1/2 TSP

means you should add an

additional 1/2 Teaspoon of

the ingredient).

Note: If you want to minimize

rounding altogether, convert to the

next smallest cooking unit (e.g., if

it reads Tablespoons, convert to

Teaspoons).



Built-in Cooking Timer —

Accesses the count up/count

down timer.

Cooking Units

Enter or convert to:



Pounds



Dry Ounces



Fluid Ounces



Cups



Tablespoons



Teaspoons

(cont’d)

Pocket RefeRence Guide — 4



g – gram



kg – kilogram



ºC – Celsius



ºF – Fahrenheit



liter



cl – centiliter (100 ml)



ml – milliliter



gal – gallon



quart



pint



dash



pinch

Recipe Scaling Keys



Recipe’s Number of Servings

— Enters the recipe’s stated

number of servings.



Actual Number of Servings —

Enters your desired number of

servings.





Recipe’s Portion Size — Enters

the recipe’s stated per-person

portion size.

(cont’d)

Pocket RefeRence Guide — 6





Actual Portion Size —

Enters your desired per-person

portion size.



Adjust Recipe —

Calculates adjusted ingredient

sizes based on entered number

of servings and/or portion size.





Recipe Scale Factor —

Displays the ratio used for

adjusting ingredients.

Note: Values entered in Recipe Scaling Keys

are stored permanently, so use

 

to clear

them. Also, to review stored values, press



and the applicable key (e.g.,

 

).

Pocket RefeRence Guide — 6

COOKING UNIT CONVERSIONS

With the KitchenCalc, converting cooking or

other unit measurements is quick and easy.

To convert cooking units, enter the quantity,

press the cooking unit key, and then press the



key and the desired unit of measure key.

To enter fractions (e.g., 1/2 cup), use the



key. Also, some units (like gallons) don’t have

dedicated keys, but are second functions of

primary keys. They can be accessed using

the



key.

Convert 1-1/2 tsp. to tbsp.:

KEYSTROKE DISPLAY



0-1/2

TBSP

Convert 8 . oz. to cups:

KEYSTROKE DISPLAY



1

CUP

Convert 5-1/2 quarts to gallons:

KEYSTROKE DISPLAY



(quart)

5-1/2

QT



(gal)

1-3/8

GAL

Convert 32 dry oz. to lbs.:

KEYSTROKE DISPLAY



2

LB

Pocket RefeRence Guide — 8

CONVERTING FRACTIONS

TO DECIMALS

To convert cooking measurement units

between fraction and decimal values, follow

the example below:

Enter 1/3 cup and convert to decimal, then

back to fraction:

KEYSTROKE DISPLAY



0.333

CUP



0-1/3

CUP

Note: If the value entered is not a “kitchen

fraction,” (e.g., 1/3 TBSP) the next press of the

cooking unit key (e.g.,



) will display the

rounded “kitchen value” (e.g., 0-1/2 TBSP) and

a third press will display the actual decimal value

(e.g., 0.333 TBSP).

Pocket RefeRence Guide — 8

WEIGHT/VOLUME CONVERSIONS

Cooking measurements are based on

either weight or volume. Conversions

between weight and volume depend on the

density of the related ingredient. You can

use the conversion chart on the following

pages to adjust a Weight to Volume

conversion based on the ingredient’s

density. The chart lists several common

ingredients and gives you an Adjustment

Factor that you can use to calculate the

actual Volume of the particular ingredient.

So, if you’ve adjusted a recipe that now

calls for 2 ½ lbs of butter, you can quickly

determine how many cups of butter you’ll

need for the recipe.

KEYSTROKE DISPLAY

Enter 2 ½ lbs., and convert pounds to cups:



4-3/4

CUP

Find the conversion factor (1.042) on the

chart and multiply by that for your answer:



5

CUP

Note: The calculator’s built-in Adjustment Factor

is based on the density of water, which is often

used as a standard to derive the weight of a

volume specication. One cup of water weighs

236.6 grams (about 8 ounces).

Pocket RefeRence Guide — 10

15.0 TBSP Leavening agents, baking powder, low-sodium 0.987

5.0 TSP Leavening agents, baking powder, low-sodium 0.980

240.0 Cup Leavening agents, baking powder, low-sodium 0.986

4.6 TSP Leavening agents, baking soda 1.065

246.0 Cup Milk, reduced fat, uid, 2% milkfat, protein fortied, with

added vitamin A and D

0.962

109.0 Cup Nuts, pecans, chopped 2.171

160.0 Cup Onions, raw, chopped 1.479

258.0 Cup Peanut butter, smooth, vitamin and mineral fortied 0.917

16.0 TBSP Peanut butter, smooth, vitamin and mineral fortied 0.925

210.0 Cup Potatoes, mashed, home-prepared, whole milk added 1.127

292.0 Cup Salt, table 0.810

18.0 TBSP Salt, table 0.822

6.0 TSP Salt, table 0.817

7.5 TBSP Spices, chili powder 1.973

USDA

Weight

(grams) Volume USDA Item Name

Adjst.

Factor

110.0 Cup Apples, raw, without skin, slices 2.151

150.0 Cup Bananas, raw, sliced 1.577

153.0 Cup Beans, snap, green, canned, no salt added, drained solids 1.546

148.0 Cup Blueberries, raw 1.599

45.0 Cup Bread crumbs, white, commercially prepared 5.258

22 7.0 Cup Butter, salted 1.042

101.0 Cup Celery, chopped 2.343

232.0 Cup Cheese, cream 1.020

339.0 Cup Honey 0.698

12.0 TBSP Leavening agents, yeast, baker’s, active dry 1.233

4.0 TSP Leavening agents, yeast, baker’s, active dry 1.225

(cont’d)

Pocket RefeRence Guide — 10

15.0 TBSP Leavening agents, baking powder, low-sodium 0.987

5.0 TSP Leavening agents, baking powder, low-sodium 0.980

240.0 Cup Leavening agents, baking powder, low-sodium 0.986

4.6 TSP Leavening agents, baking soda 1.065

246.0 Cup Milk, reduced fat, uid, 2% milkfat, protein fortied, with

added vitamin A and D

0.962

109.0 Cup Nuts, pecans, chopped 2.171

160.0 Cup Onions, raw, chopped 1.479

258.0 Cup Peanut butter, smooth, vitamin and mineral fortied 0.917

16.0 TBSP Peanut butter, smooth, vitamin and mineral fortied 0.925

210.0 Cup Potatoes, mashed, home-prepared, whole milk added 1.127

292.0 Cup Salt, table 0.810

18.0 TBSP Salt, table 0.822

6.0 TSP Salt, table 0.817

7.5 TBSP Spices, chili powder 1.973

USDA

Weight

(grams) Volume USDA Item Name

Adjst.

Factor

110.0 Cup Apples, raw, without skin, slices 2.151

150.0 Cup Bananas, raw, sliced 1.577

153.0 Cup Beans, snap, green, canned, no salt added, drained solids 1.546

148.0 Cup Blueberries, raw 1.599

45.0 Cup Bread crumbs, white, commercially prepared 5.258

22 7.0 Cup Butter, salted 1.042

101.0 Cup Celery, chopped 2.343

232.0 Cup Cheese, cream 1.020

339.0 Cup Honey 0.698

12.0 TBSP Leavening agents, yeast, baker’s, active dry 1.233

4.0 TSP Leavening agents, yeast, baker’s, active dry 1.225

(cont’d)

Pocket RefeRence Guide — 12

2.6 TSP Spices, chili powder 1.885

7.8 TBSP Spices, cinnamon, ground 1.897

2.6 TSP Spices, cinnamon, ground 1.885

7.0 TBSP Spices, nutmeg, ground 2.114

2.2 TSP Spices, nutmeg, ground 2.227

6.4 TBSP Spices, pepper, black 2.313

2.1 TSP Spices, pepper, black 2.333

152.0 Cup Strawberries, raw, halves 1.557

200.0 Cup Sugars, granulated 1.18 3

4.2 TSP Sugars, granulated 1.167

13.0 TBSP Vanilla extract 1.138

4.2 TSP Vanilla extract 1.167

236.6 Cup Water, tap, drinking 1.000

125.0 Cup Wheat our, all-purpose, enriched, bleached 1.893

Pocket RefeRence Guide — 12

RECIPE SCALING

CHANGING THE NUMBER

OF SERVINGS

Increasing Number of Servings

You need your brownie pudding cake recipe

to yield 12 Servings instead of 8. The recipe

contains the following ingredients:

– 1-1/4 cups our

– 1-1/2 cups sugar

– 1/2 cup unsweetened cocoa powder

– 2 tsp. baking powder

– 3 tbsp. butter or margarine

Convert the ingredients to 12 Servings:

KEYSTROKE DISPLAY

1. Clear recipe Memory:



(Clr Recipe)

0.

2. Enter recipe’s number of Servings:



Rcp # 8.

3. Enter desired number of Servings:



Act # 12.

4. Enter ingredient amounts and

Adjust Recipe:

Pocket RefeRence Guide — 14



Rcp Adj 1-7/8 CUP



Rcp Adj 2-1/4 CUP



Rcp Adj 0-3/4 CUP



Rcp Adj

3

TSP



Rcp Adj 4

-

1/2 TBSP

Decreasing Number of Servings

You’d like to decrease your chicken recipe

from six Servings to four Servings. The

recipe contains the following ingredients:

- 2 tsp. dried rosemary leaves

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 3/4 lb. carrots, etc.

KEYSTROKE DISPLAY

1. Clear recipe Memory:



(Clr Recipe)

0.

2. Enter recipe’s number of Servings:

 Rcp #

6.

3. Enter desired number of Servings:

 Act #

4.

4. Enter ingredient amounts and

Adjust Recipe:

 Rcp Adj

1-3/8

TSP

(cont’d)

Pocket RefeRence Guide — 14





Rcp Adj 0-3/8 TSP ^RND *





Rcp Adj 0-1/8 TSP vRND *

 Rcp Adj

0-1/2

LB

*There’s a small remainder (0.042 of a

teaspoon) you can view by pressing

 

.

Note: The displayed values are “kitchen

fractions,” or rounded fractions. Two more

presses of



will display the actual fraction

and decimal values, respectively.

CHANGING THE

PORTION SIZE

Increasing Portion Size

You’re making a stir-fried beef recipe,

which is for six 4-oz. Servings. If you want

to increase the Portion Size (per person)

from 4 oz. to 6 oz., what are the adjusted

ingredients?

- 1 lb. ank steak

- 2 tbsp. Chinese cooking wine

- 1 tbsp. minced garlic

- 2 tsp. soy sauce

- 3/4 cup chicken stock

KEYSTROKE DISPLAY

(cont’d)

Pocket RefeRence Guide — 16

Convert the ingredients:

KEYSTROKE DISPLAY

1. Clear recipe Memory:



(Clr Recipe)

0.

2. Enter recipe’s Portion Size:

 Rcp Sz

4.

3. Enter desired Portion Size:

 Act Sz

6.

4. Enter ingredient measurements and

Adjust Recipe:

 Rcp Adj

1-1/2

LB

 Rcp Adj

3

TBSP

 Rcp Adj

1-1/2

TBSP

 Rcp Adj

3

TSP

 Rcp Adj

1-1/8

CUP

CHANGING BOTH SERVING

AND PORTION SIZE

Decreasing Portion Size and

Increasing Number of Servings

Using the same recipe, you now want to

decrease your Portion Size from 6 oz.

to 4 oz., but increase your number of

Servings from 4 to 8. What are the

adjusted ingredients?

(cont’d)

Pocket RefeRence Guide — 16

Convert the ingredients:

KEYSTROKE DISPLAY

1. Clear recipe Memory:



(Clr Recipe)

0.

2. Enter recipe’s number of Servings:

 Rcp #

4.

3. Enter desired number of Servings:

 Act #

8.

4. Enter recipe’s Portion Size:

 Rcp Sz

6.

5. Enter desired Portion Size:

 Act Sz

4.

6. Enter ingredient measurements and

Adjust Recipe:

 Rcp Adj

1-1/3

LB



Rcp Adj 2-1/2 TBSP

vRND

*



Rcp Adj 1-1/2 TBSP

^RND

**

 Rcp Adj

2-5/8

TSP

 Rcp Adj

1

CUP

*Convert to teaspoons (

 

= 8 TSP) to

avoid the remainder.

**Again, convert (

 

= 4 TSP).

Note: To review your stored Serving or Portion

Size values, use the  key. For example, to

recall desired Portion Size, press   .

(cont’d)

Pocket RefeRence Guide — 18

TEMPERATURE CONVERSIONS

Convert 30° Celsius to Fahrenheit:

KEYSTROKE DISPLAY



(°C)

30º

C



(°F)

86.º

F

Convert 100° Fahrenheit to Celsius:

KEYSTROKE DISPLAY



37. 8º

C

BASIC MATH WITH

COOKING UNITS

What is 1-3/4 cups + 2-1/3 cups?

KEYSTROKE DISPLAY





4-1/8

CUP

What is 1/8 tsp. times 6?

KEYSTROKE DISPLAY



0-3/4

TSP

What is 2 tbsp. divided by 3?

KEYSTROKE DISPLAY

 Act

0-2/3

TBSP

Note: The results of math calculations will be

shown as actual, not rounded, “kitchen fraction”

values (see following section for more details).

Pocket RefeRence Guide — 18

DISPLAYING ACTUAL FRACTIONS

VS. “KITCHEN FRACTIONS”

The KitchenCalc displays both actual

fractions and “kitchen fractions” during

conversions or recipe scaling calculations.

That is, if the answer is 3/4 TBSP, it

knows there is no “3/4” of a tablespoon,

or measuring spoon, available to measure

with; instead, it will show the rounded

answer (e.g., 1 TBSP). For more precise

measuring, you can then press the



keys to display the remainder amount to

add or subtract, or simply convert the value

to the next lowest cooking unit (e.g., TSP),

to avoid the remainder altogether. If you

do not want to view “kitchen” values, you

can display actual values by pressing the

cooking unit key again.

Important Note: The calculator will tell you

when an actual value is displayed by

displaying Act.

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